Vegetarian Pot Pie

Here is a vegetarian twist on the classic pot pie. This simple holiday-worthy recipe uses white beans instead of chicken to make the tasty comfort food you’ve been craving.

These vegetarian pot pies are:

• Hearty and filling.
• Rich and creamy.
• Packed with flavor from fresh veggies, herbs, and spices.
• A delicious meatless main dish for holiday celebrations.
• Easy to make vegan with a few simple substitutions.

Recipe

Ingredients

• 2 tbsp butter or substitute vegan butter
• 3 tbsp all-purpose flour
• 1 ½ cups milk or substitute almond milk
• salt and pepper to taste
• 1 tbsp olive oil
• 2 celery stalks diced
• 2 carrots diced
• 1 onion cubed
• 1 tbsp garlic chopped
• 2 potatoes cubed
• ¾ cup vegetable broth
• ¼ tsp nutmeg
• 15 oz white beans canned, drained and rinsed
• 1 cup green peas
• ¼ cup parsley chopped
• 1 pie crust sheet of refrigerated dough
• 1 egg yolk beaten with a little water, or substitute aquafaba

Instructions

• Preheat oven to 350°F.
• In a saucepan, melt the butter over medium heat. Sprinkle with flour and stir. Pour the milk and bring to a boil while whisking. Salt and pepper. Remove from heat.
• In another saucepan, heat the oil over medium heat. Cook celery, carrots, onion, and garlic for 2 minutes.
• Add the potatoes, broth, sauce, and nutmeg. Salt and pepper. Cover and cook for 8 to 10 minutes, stirring occasionally.
• Add the white beans, green peas, and parsley. Stir. Rectify the seasoning as needed.
• Pour the mixture into four to six ramekins.
• On a lightly floured surface, roll the dough into four to six circles, 5 inches in diameter. Place the circles of dough on the ramekins. Brush the dough with egg yolk.
• Bake for 30 to 35 minutes.

Nutrition